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Chicken Cacciatore on the Grill

by Tom Fleming

Serves 4 to 6

1 whole chicken, cut into 8 pieces

1 red bell pepper, sliced

1 green bell pepper, sliced

1 head garlic, peeled

3 medium Yukon gold potatoes

2 TBSP capers

1 medium red onion, chopped

1/2 tsp. red chili flake

1 cup red wine

1/2 cup chicken stock

1 small can chopped tomatoes, drained and juice reserved

1 small can tomato paste

2 TBSP fresh oregano, chopped

2 TBSP fresh basil, chopped

1/2 cup flour

Salt and pepper to taste

2 oz. extra virgin olive oil

Preheat grill to 350°. Place a medium to large cast iron pan on grill and heat.

Season chicken with salt, pepper and red chili flakes and lightly dust chicken with flour. Add oil to pan and sauté chicken on all sides till golden brown. Cook chicken in small batches in pan is not large enough. Remove chicken from pan and set aside.

Add peppers, garlic, onion and potatoes and sauté for 3-5 minutes until translucent. Add red wine and reduce by half. Add chicken stock, and both tomato products.

Add chicken back to pan and reduce heat to low so chicken is simmering. Cover with aluminum foil and simmer chicken for 20 minutes. Check chicken for doneness and cook longer if required.

Remove chicken from pan and allow sauce to thicken if needed. If sauce gets too thick, add some of the reserved tomato juice. Add capers and fresh herbs. Re-season sauce if necessary. Add chicken back to pan and coat with sauce.

Serve each person one to two pieces of chicken and vegetable garnish. Serve with small side salad tossed with balsamic vinaigrette.

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